Directions

1.

PLACE the escarole leaves in a large bowl of cold water and swish around to remove dirt. Remove the leaves, place in a colander, rinse well with water, and drain well. Cut into thin slices.

2.

HEAT 2 teaspoons of the oil in a medium pot over medium heat. Add the onion and garlic and cook until soft, about 3 minutes. Add the broth, raise the heat to bring to a boil, and then lower the heat to medium-low. Add the escarole and beans, cover, and simmer for 25 minutes.

3.

WHILE the soup is cooking, rub both sides of the bread slices with cut garlic. Brush the slices on both sides with the remaining 2 teaspoons olive oil and toast until crisp. Top each slice with 1 tablespoon Parmesan. Just before serving, broil the bread slices until the cheese begins to melt.